Chocolate Chunk Pumpkin Bread
This stupendous Chocolate Chunk Pumpkin Bread has a soft, velvety texture. The pumpkin puree ensures that the loaf stays moist for much longer than a regular loaf of bread, and who doesn’t like chocolate? I mean, seriously, it doesn’t get much better than this!
Need another fabulous loaf recipe? This Blueberry Lemon Loaf is soft, buttery, and bursting with bright citrus flavor.
Yes. Wrap the loaf tightly in plastic wrap and freeze for up to 2 months.
Why I Love This Recipe
- Flavors of fall in every bite
- The chocolate chunks add a wonderful sweetness
- The pumpkin makes the bread ultra-moist
- Simple and easy to make
- Tastes even better the next day
This easy Chocolate Chunk Pumpkin Bread is soft, moist, and filled with delicious pumpkin spice flavor and chunks of melty chocolate. It’s the perfect homemade quick bread for fall baking, breakfast, or dessert.
Ingredients to make Chocolate Chunk Pumpkin Bread
Pumpkin puree – Make sure you use pumpkin puree and not pumpkin pie filling.
Granulated sugar & brown sugar – For sweetness and a bit of molasses flavor.
Vegetable oil – This is the fat for the bread; the oil keeps the loaf tender for days.
Eggs – Always use large eggs when baking unless the recipe specifies otherwise.
Plain yogurt – Helps create a softer crumb and adds slight richness; you can use Greek yogurt if you prefer.
Vanilla extract – Use real vanilla extract, not artificially flavored extract.
All-purpose flour – Regular AP flour is perfect for this recipe.
Baking powder – The leavening agent that helps your bread rise.
Ground cinnamon & ginger – These spices pair perfectly with pumpkin.
Dark chocolate – Use chopped chocolate instead of chips for larger pockets of melted chocolate.
Extra chocolate chunks & flaky salt – Optional for toppings.
How to make Chocolate Chunk Pumpkin Bread
Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, lightly grease it, and set it aside.
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vanilla, and vegetable oil.
Whisk until smooth and glossy, then add yogurt and mix until fully combined.
In a different bowl, mix flour, baking powder, cinnamon, and ginger. Then add to the wet ingredients and fold gently until almost combined.
Add the chopped dark chocolate and fold just until incorporated. Do not overmix; the batter will be fairly thick.
Pour the batter into the prepared loaf pan and smooth the top lightly. For a bakery-style finish, press extra chocolate chunks onto the top.
In addition, you can sprinkle lightly with flaky salt if desired.
Bake at 350°F for 55–65 minutes, or until the loaf is deeply golden, the center is set, and a toothpick inserted comes out with a few moist crumbs but no wet batter.
If the top browns too quickly, loosely tent with foil during the last 15–20 minutes.
Let the loaf cool in the pan for about 15 minutes before transferring to a wire rack.
Little Chef’s Secrets
Tips
- Use chopped chocolate instead of chips for larger pockets of melted chocolate.
- Do not overmix the batter once the flour is added.
- A few moist crumbs on the toothpick are ideal; overbaking can dry pumpkin bread quickly.
- This pumpkin bread tastes even better the next day once the spices and pumpkin flavor deepen.
- You can add chopped walnuts or pecans, or use pumpkin spice instead of cinnamon and ginger. You can also add espresso powder for deeper chocolate flavor.
Can I Make Pumpkin Bread into Muffins?
Yes! Pumpkin bread batter can often be baked in a muffin tin instead of a loaf pan.
Divide the batter evenly among prepared muffin cups, filling them according to your recipe.
Muffins will generally bake much faster than a full loaf, so begin checking for doneness earlier.
Sprinkle a few chocolate chunks and flake salt over each muffin before baking for a delicious finish.
Pin it HERE!!
Pin it HERE!!
Chocolate Chunk Pumpkin Bread Recipe
Ingredients
- 250 g pumpkin puree
- 200 g granulated sugar
- 50 g brown sugar
- 140 g vegetable oil
- 2 large eggs
- 30 g plain yogurt or Greek yogurt
- 1 tsp vanilla extract
- 220 g all-purpose flour
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 150 g dark chocolate roughly chopped
- Optional: extra chocolate chunks for topping
- Optional: flaky salt
Method
- Preheat oven to 350°F.
- Line a 9×5-inch loaf pan with parchment paper and lightly grease it.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vanilla and vegetable oil.
- Whisk until smooth and glossy, then add yogurt and mix until fully combined.
- In a different bowl mix flour, baking powder, cinnamon and ginger then add to the wet ingredients and fold gently until almost combined.
- Add the chopped dark chocolate and fold just until incorporated, do not overmix. The batter will be fairly thick.
- Pour the batter into the prepared loaf pan and smooth the top lightly. For a bakery-style finish, press extra chocolate chunks onto the top.
- Optional: sprinkle lightly with flaky salt.
- Bake at 350°F for 55–65 minutes, or until the loaf is deeply golden, the center is set, and a toothpick inserted comes out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely tent with foil during the last 15–20 minutes.
- Let the loaf cool in the pan for about 15 minutes before transferring to a wire rack.
